Rosemary Cranberry Blush Recipes

CRANBERRY-ROSEMARY JULEP

Steps:

• Muddle the sugar, cranberries and rosemary in a cocktail shaker until crushed and bruised. Add the bourbon and some ice. Shake for 1 minute.
• Empty the contents of the shaker into 2 rocks glasses. Garnish each with an orange twist and a rosemary sprig, if desired.

CRANBERRY SAUCE WITH ORANGE AND ROSEMARY

Steps:

• Combine cranberries, sugar, orange juice and rosemary in a large sauce pan.
• Bring to a boil, reduce heat and simmer 1 minute.
• Remove from heat and add in the orange zest.
• Cover and cool.
• Return to room temperature before serving.

FIG AND ROSEMARY CRANBERRY SAUCE

Steps:

• Bring water, brown sugar, and maple extract to a boil in a non-reactive saucepan. Add cranberries and figs. Cook over medium heat, stirring frequently, until slightly thickened, about 5 minutes. Add rosemary and cook until sauce is thickened, about 5 minutes more.
• Carefully remove rosemary sprig and discard. Remove pot from the burner and let cool, about 10 minutes. Pour sauce into a bowl and refrigerate until ready to serve.

ROSEMARY CRANBERRY COOKIES

Steps:

• In medium bowl, mix flour, baking soda and salt; set aside. In large bowl, beat butter, granulated sugar, brown sugar and vanilla with electric mixer on medium speed until fluffy. Add eggs, one at a time, beating after each addition. On low speed, gradually beat in flour mixture just until blended. Stir in cranberries, rosemary and orange peel.
• Shape dough into 4 (6-inch) logs. Wrap in plastic wrap; refrigerate 8 hours or up to 3 days.
• Heat oven to 350°F. Line cookie sheets with cooking parchment paper. Unwrap dough; cut into 1/4-inch slices. On cookie sheets, place slices 1 inch apart.
• Bake 8 to 12 minutes or until lightly browned. Remove from cookie sheets to cooling racks.

CRANBERRY ROSEMARY HERB SODA RECIPE BY TASTY

Steps:

• Add the cranberries to food processor and purée into a smooth paste.
• Add the cranberry purée to a small saucepan with the simple honey syrup and rosemary. Simmer over medium heat for 5 minutes, until slightly reduced. Let cool completely, then strain into an airtight glass container and store in the refrigerator for up to 2 months.
• To serve, mix 1-2 tablespoons of cranberry rosemary syrup with 8 ounces of seltzer water in a glass over ice.
• Nutrition, per 1 tablespoon Calories: 16 Sugars: 4 grams
• Enjoy!

ROASTED GARLIC, ROSEMARY & CRANBERRY TEAR & SHARE BREAD

Steps:

• Heat the oven to 200C/180C fan/gas 6. Slice the top off the garlic bulb so the cloves are exposed. Drizzle over the olive oil, wrap in foil and roast for 30-40 mins, or until the exposed cloves are lightly browned and softened. Squeeze them out into a small bowl and mash with a fork. Set aside and leave to cool completely. Reduce the oven to 190C/170C fan/gas 5 and line a 23cm springform tin with baking parchment.
• Tip the flours, yeast, sugar, salt and rosemary into the bowl of a stand mixer or a large bowl. Make a well in the centre using a wooden spoon and pour in 2 beaten eggs, the vegetable oil, 150ml lukewarm water and the roasted garlic. Knead on low speed for 6-8 mins, or by hand for 10-12 mins until the dough is smooth and supple. Add up to 50ml water if the dough is too dry; it should be soft and smooth.
• Put the dough in a lightly oiled bowl, cover with a tea towel and leave to rise in a warm place for 1-2 hrs until nearly doubled in size. Once risen, knock the air back, turn the dough out onto a lightly floured surface and flatten into a circle with your fingers.
• Scatter over the dried cranberries and briefly knead until incorporated into the dough. Cover with a tea towel and leave to rest for 15 mins. After this time, divide the dough into 16-20 even pieces. Roll each piece into a tight ball and arrange in the prepared tin. Cover and leave to rise again for 20 mins until puffed up. Brush with the remaining beaten egg and scatter with rosemary, then bake for 25-30 mins until golden. Sprinkle with sea salt, leave to cool slightly, then serve warm.